Mmmmm Minestrone Soup

Now that fall is officially here I can start making tons of yummy soups which coincidentally blends in well with becoming my bizarre hybrid vegan/vegetarian. Basically I can't give up a few key staples - namely eggs, yogurt (but only yogurt all other dairy is out), and honey. Husband gave up all animal products. So I may occasionally lie and say there's not eggs in a few key recipes, like the pumpkin bread I'll be making/posting in a few days....it's important to have a few secrets in marriage. At least that's how I make myself feel better.


Onto the topic at hand - minestrone soup. I am so happy with how it turned out. After my last disaster of a dinner, I admit, I was worried this cookbook was going to be a bust. First a picture of the yumminess.

I should point out this recipe was adapted from one found in the book 1,001 Low-Fat Vegetarian Recipes by Sue Spitler with Linda Yoakam R.D, M.S., fourth edition, page 96 Summer Minestrone. If you feel like looking it up to see what I changed.

Ingredients
4 medium sized red potatoes, cubed
4 carrots, sliced
1 medium sized zucchini, chopped
Apprx. 1 cup green beans, halved
Apprx. 1 cup sliced onion
1 stalk sliced celery
3-4 cloves of garlic, chopped
1 1/2 tsp italian seasoning
1/2 tsp dried oregano
4 cups vegetable stock/broth
1 can 15oz rinsed, drained kidney beans
1 can 15 oz no-salt stewed tomatoes
2 cups water
1 1/2 cups uncooked pasta
1/2 tsp pepper

Recipe
Saute vegetables in lightly greased, stockpot about 10-15 mins.
Stir in italian seasoning and oregano; cook another minute or two
Add stock, beans, tomatoes and water. Heat to boiling
Reduce heat and cover, simmer about 10 mins
Add pasta, return to boiling
Reduce heat and simmer approx. 10 mins until pasta is tender
Stir in pepper and enjoy!

The original recipe calls for a sprinkle of Parmesan or Romano cheese on the servings which would be yummy for those non-vegans.

Next time I make it I plan to cut the potatoes smaller, more bite-sized, and add more beans and probably more zucchini because I love zucchini.